BRIE AND FENNEL SALAD

Prep time 20 mins Serves 4

INGREDIENTS

100g macadamia nuts

1 egg white, whisked

About 3 tbsp barbecue spice

3 stalks celery, cut into ribbons

2 small Pink Lady apples, thinly sliced and seeded

1 fennel bulb, thinly sliced

90g watercress

8 beef salami

1 Brie cheese, cut into wedges DRESSING

1 cup mixed chopped coriander and parsley 2 tsp Dijon mustard

3 anchovies, chopped

1 tbsp capers

½ tbsp lime juice

2 tbsp red grape vinegar

About 100-125ml olive oil

METHOD

Preheat the oven to 180°C. Dip the nuts in the egg whites one at a time or a few at a time. Shake off any excess egg and roll the nuts in spices. Spread on a baking tray and bake until the nuts form a crispy layer, about 10 mins. Cool and chop roughly. To make the dressing, combine the herbs, mustard, anchovies, capers, lime juice and vinegar.

Gradually whisk in the oil to form a thick dressing. Season with salt and pepper. Immerse the celery ribbons in ice water to get them to curl nicely. Drain and mix with the apple, fennel and watercress.

Drizzle generously with the dressing and mix through. To serve, place two slices of beef salami on each plate, followed by a mound of salad. Arrange the cheese on top and sprinkle withe nuts.

Any leftover dressing should be refrigerated stored in a screw-top jar and used within 5 days.